2-1/2 pounds (5 8-oz. packages) cream cheese, softened at room temperature
1-1/2 tsp. vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 TBS. all-purpose flour
3 eggs
1 cup sour cream
8 oz. melted semisweet chocolate, cooled slightly
Optional garnish- strawberries, whipped cream, mint leaves
Instructions
Preheat oven to 350 (if using a DARK springform pan, preheat to 325).
Lightly grease the bottom and sides of a 9-inch springform pan. In a
mixing bowl, combine the chocolate wafer crumbs, 3 TBS. of the sugar,
and the butter and mix well. Press onto the bottom of the springform
pan and set aside.
In a large mixing bowl with an electric mixer, combine cream
cheese, remaining 1 cup of sugar, vanilla extract, and vanilla
seeds and beat until light and creamy. Add the flour to the cream
cheese mixture and beat until smooth. Add the melted chocolate
and sour cream and mix well. Add the eggs, one at a time, mixing
on low speed after each addition until just blended. Pour the
batter into prepared pan and bake for 1 hour to 1 hour and 10
minutes, until center is almost set. Run a sharp knife around the
rim of the pan and allow cake to cool on a wire rack before
removing rim of the pan. Refrigerate at least 4 hours or
overnight before serving. Cheesecake may be made up to 2 days in
advance before serving and will keep for up to 1 week in the
refrigerator. Garnish, if desired.
Carol's note- To prevent cracking, I turn off the oven after 1 hour
5 minutes and let the cake cool down slowly with the oven. Then I
let it cool down to room temperature on the rack before placing it
into the refrigerator when it is completely cool.
Originally Submitted
2/27/2009
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You can add this NEW YORK STYLE CHOCOLATE CHEESECAKE recipe to your own private DesktopCookbook.